Pistachio Cake Recipe (With Pistachio Cream Cheese Frosting)
If you love pistachios, this moist pistachio cake is a must-try. It’s soft, buttery, and bursting with nutty flavor, topped with a rich pistachio cream cheese frosting. Perfect for birthdays, holidays, or anytime you want a standout pistachio dessert.
In the past couple of years, pistachio desserts and cakes have been trending! Recipes like pistachio cheesecake and pistachio ice cream have been tested and loved by thousands of people, and as a pistachio lover, I couldn’t be happier.
Why You’ll Love This Pistachio Cake with Pistachio Frosting
This isn’t your average sponge cake—this is a pistachio cake made with real ground pistachios and buttermilk for that ultra-soft texture. Trust me, you’re going to love it.
Here’s why this recipe is a must-try:
- Super moist and tender thanks to buttermilk
- Real pistachio flavor from ground pistachios and pistachio paste
- Crowd-pleasing frosting with a tangy, nutty twist
- Great for birthdays, weddings, or holiday tables
- Easy to make with simple ingredients
- Versatile — bake it as a single-layer, layered cake, or even cupcakes!
If you’ve never tried a cake with pistachio nuts before, this is the perfect place to start.
How to Make Pistachio Cake
Watch the full video recipe to learn how to make this recipe for pistachio cake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Substitutes and Variations
Here are some of my favorite ways to switch it up or adapt the recipe:
- No buttermilk? Use a quick substitute: 1 cup milk + 1 tbsp lemon juice or vinegar. Let it sit for 5–10 mins.
- Make it gluten-free: Making gluten-free pistachio cake is surprisingly easy. Follow my famous flourless gluten-free pistachio cake recipe. Use it as the base, the frosting remains the same.
- Lower sugar: You can reduce the sugar by up to ¼ cup in the batter without affecting the texture.
- Bake as cupcakes: Just adjust the baking time to about 18–20 minutes.
Other Pistachio Recipes You’ll Love
Have leftover pistachio paste (aka pistachio cream) or extra pistachio nuts and wondering what to make next?
Try these pistachio-packed treats:
- Pistachio Ice Cream
- Pistachio Cheesecake
- Pistachio Lava Cake
- Pistachio Stuffed Cookies
- Dubai Chocolate Bar
These recipes are all reader favorites—and yes, they’re just as delicious as they sound!
Pro Tips to Make the Best Pistachio Cake
I’ve made this cake more times than I can count—both for testing and just because I love it! Here are my foolproof tips for getting the best result every single time:
- Use finely ground pistachios: Either buy pistachio flour or pulse raw, shelled pistachios in a food processor. Just don’t over-blend or you’ll make pistachio butter! (I show exactly how in the video.)
- Don’t skip the buttermilk: It creates that soft, moist texture you want in a sponge cake.
- Room temperature ingredients: Cold butter or eggs can cause the batter to split—make sure everything’s at room temp before mixing.
- Let the cake chill before slicing: This helps the frosting set and the flavors meld.
- Toast your pistachios (optional): Toasting brings out even more nutty aroma—totally worth it if you have time!
- Use homemade pistachio paste: Can’t find store-bought pistachio cream or pistachio paste? Make homemade pistachio paste to make the best cream cheese frosting.
How to Store Pistachio Cake
Here’s how to store your pistachio cake with pistachio frosting for maximum freshness:
- Refrigerate: Store in an airtight container in the fridge for up to 4–5 days.
- Freezer-friendly: You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap + foil. Thaw in the fridge overnight.
- Frosted cake can be frozen, too—but the texture of the cream cheese frosting may change slightly after thawing.
Other Cakes You Might Like
Pistachio Cake Recipe
Equipment
Ingredients
- 1 cup (150 g) Pistachios finely crushed
- ½ cup (115 g) Butter softened
- 2¼ cups +2 tablespoons (300 g) Flour AP/plain/cake flour
- 1½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup (200 g) Sugar
- 3 Eggs large
- 1 teaspoon Vanilla extract
- 1 cup (240 g) Buttermilk read notes
For the frosting:
- 7 tablespoons (100) Butter softened
- ¾ cup (170 g) Cream cheese
- ¼ cup (60 g) Pistachio paste
- 1 cup (125) Icing sugar
For topping:
- Crushed pistachios
Instructions
- Prepare the pan & oven: Preheat your oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper or grease it well. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light, pale, and fluffy. This may take about 2–3 minutes using a hand or stand mixer.
- Add the wet ingredients: Beat in the eggs, one at a time, followed by the vanilla extract, mixing just until combined.
- Alternate dry ingredients and buttermilk: Sift in half of the dry mixture and mix on low speed. Then add half of the buttermilk and mix until just combined. Repeat with the remaining flour mixture and buttermilk.
- Add pistachios: Fold in the finely crushed pistachios using a spatula until evenly distributed.
- Bake the cake: Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then carefully remove it and transfer to a wire rack to cool completely.
- Make the Frosting: In a bowl, beat the softened butter until creamy. Add the cream cheese, pistachio paste, and icing sugar, and beat until smooth and fluffy. If the frosting feels too soft, chill it for 15–20 minutes before using.
- Decorate: Once the cake is completely cool, spread the frosting evenly on top. Sprinkle with extra crushed pistachios for a beautiful finish. Refrigerate the cake for at least 3 hours before slicing and serving—this helps the flavors develop and the frosting set.
Video
Notes
- Storage: Keep the frosted cake in an airtight container in the refrigerator for up to 4–5 days.Â
- Buttermilk: This helps make the cake moist and tender thanks to its acidity. If you don’t have buttermilk, you can make a substitute: mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5–10 minutes.
- Ground Pistachios: If you can’t find store-bought ground pistachios or pistachio flour, it’s very easy to make at home! Simply place raw, unsalted shelled pistachios in a food processor or high-speed blender and pulse until finely ground. Be careful not to over-blend, or you’ll end up with pistachio butter. I demonstrate exactly how to do this in the video tutorial, so be sure to watch it!
- Pistachio Paste: For the best flavor, use a high-quality 100% pistachio paste. If you prefer homemade, check out my homemade pistachio paste recipe. Avoid pastes with added sugar or oils, as they can affect the frosting’s texture.
- Pan Size: This recipe is written for a 9-inch square pan, but it also works beautifully in a 9-inch round cake pan or a 9×13-inch rectangular pan for a thinner sheet-style cake. Just keep an eye on the baking time—it may be slightly shorter in a larger pan.
- Watch the Video: Want to see the full process? Don’t forget to watch the step-by-step video tutorial linked below the recipe card.
- FAQs: Scroll down below the recipe card for answers to common questions.
Nutrition
Common Questions
Yes! But you can also make your own by blending raw pistachios. I show exactly how in the video tutorial linked above.
The secret is the combination of buttermilk and finely ground pistachios. Buttermilk adds moisture and acidity, which helps create a tender crumb.
Yes, if you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes. This DIY buttermilk works well to keep the pistachio cake moist and tender.
Pistachio cream cheese frosting can become too soft if the butter or cream cheese is overly warm, or if the pistachio paste has a high oil content. For best results, use soft but not melted butter, and chill the frosting for 15–20 minutes before spreading if needed.
This pistachio cake recipe works best in a 9-inch square pan, but it’s very flexible. You can also use a 9-inch round pan, two 6-inch round pans for a layered cake, or a 9×13-inch rectangular pan for a thinner sheet-style cake. Just be sure to adjust the baking time slightly—larger pans may bake faster.
Can I replace the butter in the cake recipe for Pistachio paste? Sounds delicious but don’t know if it can replace the butter.
Hi,
In this recipe you can’t replace the butter with pistachio paste.
What would the difference be with unshelled pistachios?
If you can’t get Pistachio paste, is there an alternative? Or how to make one?
There is no alternative, because without pistachios it is not a pistachio cake.
You can buy pistachio paste online or in baking stores.
You also can make it at home, I added several links in this recipe, just click the link that says pistachio paste”.”
How can i mate buttermilk?
Mix 1 tablespoon of vinegar and 1 cup of milk. Let it sit for 5 minutes and then use it for the recipe.
What type of pistachio is recommended? Raw? Roasted? Salted?
Raw pistachios
A couple of months ago, I tried your pistachio tres leches cake and it was a big hit. Yesterday, I decided to try this recipe for pistachio cake, and it was so good! It was for my son’s birthday and everyone loved it.
Both cakes are good, though I prefer the tres leches as it was really moist and full of flavor. Honestly, it was probably the best cake I’ve ever made in my life—haha! But both are great.